We had an absolute scorcher of a day on Friday when we enjoyed a few days in Pevensey Bay with family. It was so strange to be talking of "Trick n Treating" while sipping a cold glass of wine at a local marina with the sun blazing down.
This all changed though by Saturday afternoon, the winter coat was certainly needed watching fireworks at Beaulieu Motor Museum and the treat of hot chips help stave off the chill.
With the onset of this wintery weather our usual lunches of salads needs changing pretty sharpish. Sometimes we may just take in leftovers from the previous night's cook (Monday roast anyone?!) but I like to have something in the fridge that we can dip into without having to slave over a stove. Our slow cooker makes this so easy, we usually start it off on Monday morning. The joy of a slow cooker is that you can't really burn or dry out food, by the time we come home from work the house smells amazing and our lunch is sorted for the next few days.
Casseroles and chilli is a easy option, but to keep things different to our evening meals I try out different recipes for our lunches. I thought I'd share our Bacon and Savoy Cabbage Hotpot. Be warned, the amount of bacon means there is no need to add extra salt to the cook!
2 tbsp. olive oil
450g chopped unsmoked bacon
200g smoked bacon
1 chopped onion
400g can haricot beans, drained
1 stick celery chopped
1 carrot cubed
1 red pepper cubed
1/2 savoy cabbage, shredded
2 gloves garlic, finely chopped
400g canned chopped tomatoes
1 tbsp. oregano
450ml chicken stock
pepper to taste.
Heat the oil in a frying pan and cook off the bacon. Add to your slow cooker, along with all the other ingredients. Cover and cook on a medium setting for 4-5 hours, or low for 6-7 hours. Just before serving sprinkle fresh parsley to garnish. Serve with crusty bread.